Maxine's Rhubarb and Lemon Cake -as enjoyed by so many at the Coffee Morning.

Ingredients:
225g unsalted butter, softened, plus extra for tin
225g Castor sugar
Zest of 1 lemon
4 medium eggs beaten (at room temperature
75g ground almonds
200g SR Flour
140g rhubarb, washed and cut into small chunks
1 tbsp Demerara sugar
Topping:
75ml double cream 
1tbsp water
3 tbsp lemon curd plus extra for drizzling
Method

1. Heat oven to 180 C., lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
2. Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition until fully combined. The mixture will begin to look glossy. If at any time the mixture curdles, beat in a spoonful of ground almonds and continue to add the eggs.
3. Stir in the ground almonds, then the flour and fold together carefully. Fold through ½ the rhubarb then transfer to the prepared cake tin and scatter with remaining rhubarb. Sprinkle top with Demerara sugar. Bake cake for 60 minutes or until an inserted skewer comes out clean. Transfer to wire rack to cool slightly in the tin.  When cold, make the topping by whipping the cream to soft peaks.  Using a bowl, loosen lemon curd with 1 tbsp water and fold it through the cream. Spread over the cake, drizzle with a little more lemon curd.

With thanks to Maxine

​